Bragg: Community Cookbook

Cook Book CREATED BY THE BRAGG COMMUNITY

VOLUME 1

To Our Community: At Bragg, it ’s our mission to inspire and nourish vibrant, healthy lives. Our founders began helping people to adopt a healthy lifestyle more than 100 years ago! Bragg’s passion for health is as relevant today as it was back when Paul Bragg opened one of the country ’s first health food stores. In fact, in this past year we’ ve been thrilled to see Bragg products showing up all over social media. Many talented and creative people have shared their favorite uses of our Bragg products – from vegan break fasts to classic comfort foods.

We wanted to recognize these artful cooks and drink-masters and share their delicious works with you in our first ever Community Cookbook . We hope this collection of recipes will inspire you to try a new dish or enjoy a health-enhancing drink .

As always, we wish you good health and happy mealtimes!

Linda Boardman CEO

Table of Contents

PG.4

GLOSSARY & HACKS 4

SIDE DISHES 48

Icon Glossary Vegan Substitutes Bragg Hacks

Pickled Onions Roasted Carrots with Carrot Top Pesto Potato Salad Spicy Vegan Mac & Cheese Vegan Dumplings Caramelized Onion Focaccia

BREAKFAST 6 Creamy Avocado Smoothie Tropical Smoothie Vegan Breakfast Bake Vegan Shakshuka Fluffy Vegan Pancakes Apple Cider Donuts Gluten Free Chocolate Zucchini Donuts Olive Oil Banana Bread

SOUPS & SALADS 18 Vegan Ranch Dressing Green Goddess Dressing ACV Vinaigrette & Marinade Bragg Famous Raw Garden Salad Beet Tartare Green Detox Soup Potato & Corn Soup Thai Peanut Soup Vegan Ramen

ENTREES 32 Vegan Lasagna Butternut Squash Ravioli Lentil Bolognese Tomato Onion Tart Vegan Chorizo Jicama Tacos Orange Cashew Tofu Vegetable Stir Fry Asian Lettuce Wraps Sweet Potato Noodle Pad Thai

SNACKS 58 Black Bean Hummus ACV Guacamole Vegan Queso Olive Oil Popcorn with Nutritional Yeast Vegan Cheesy Herb Crackers ACV Gummies Shishito Peppers Cauliflower Nuggets Zucchini Fries

DRINKS 70 Fire Cider Spicy Cider Lemon & ACV Tonic Smoothie Spiced Cider Latte Sparkling ACV Tonic Apple Cider Vinegar Mocktail

DESSERTS 78 Mango Popsicles Vegan Chocolate Olive Oil Cupcakes Pie Crust Grain Free Pumpkin Bread Olive Oil Brownies Chocolate Chip Macadamia Cookies Red Velvet Cookies Olive Oil Cake

All photography created by Denisse Salinas

BRAGG COMMUNITY COOK BOOK VOL 1

PG.5

Icon Glossary Dairy-Free

Nut-Free

Gluten-Free

Soy-Free

Vegan

Vegan Substitutes VEGAN EGG SUBSTITUTES •

•

PG.6

Flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water until thick per egg) Chia egg (1 tablespoon ground chia seeds mixed with 3 tablespoons water until thick per egg)

VEGAN HONEY SUBSTITUTES • • •

Agave syrup Maple syrup Coconut nectar

VEGAN BUTTERMILK SUBSTITUTES •

Add a tablespoon of ACV per cup of nondairy milk of choice and let sit for 5-10 minutes or until thickened.

Bragg Hacks APPLE CIDER VINEGAR

OLIVE OIL

Can lift and aerate all sorts of baked goods. It works together with baking powder to add fluffiness to cakes, pancakes and more.

Best for use in dressings and vinaigrettes and in light, lower heat cooking. Its rich flavor makes it ideal to drizzle as a finishing touch over dishes like hummus and pasta, and it's great in desserts like cupcakes and brownies as well.

COCONUT AMINOS

LIQUID AMINOS

A great soy-free option which contains a slightly sweeter flavor to balance out the savory. Can be used in exactly the same manner as liquid aminos.

Add a savory, smoky burst of flavor to marinades, stir fry dishes, roasted vegetables and more. Try as a substitute for soy sauce in your favorite Asian recipes or as a dipping sauce for dumplings, pot stickers or tempura.

NUTRITIONAL YEAST

SPRINKLE HERBS & SEASONINGS

Used in vegan cooking for adding a cheesy, nutty, savory flavor. Use it in plant-based macaroni & cheese, vegan cheese sauces, homemade crackers or sprinkle over salads and popcorn for an extra hint of cheesy flavor. Also a good source of B vitamins.

One of the best ways to infuse dishes with natural flavor without adding sodium.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.7

Breakfast

BREAKFAST

CREAMY GREEN SMOOTHIE

PREP TIME: 5 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

1 large ripe frozen banana, peeled and sliced

•

1/4 medium ripe avocado

•

1 large handful spinach

•

1 tablespoon ground flaxseed

•

1 cup unsweetened plain almond milk

•

2 teaspoons Bragg Apple Cider Vinegar

•

1-2 ice cubes

PREPARATION 1. Add all ingredients to a high speed blender and blend until smooth.

2. Serve immediately.

TIPS •

If the smoothie is too thick, add water, 1 tablespoon at a time, and blend until desired consistency is reached.

@lepetitchefsb

PG.10

BREAKFAST

TROPICAL SMOOTHIE

PREP TIME: 5 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

½ cup frozen pineapple

•

½ cup frozen peach

•

½ teaspoon grated fresh ginger

•

1 teaspoon chia seeds

•

1 cup coconut milk

•

2 teaspoons Bragg Apple Cider Vinegar

PREPARATION 1. Add all ingredients to a high speed blender and blend until smooth.

2. Serve immediately.

TIPS •

If the smoothie is too thick, add water, 1 tablespoon at a time, and blend until desired consistency is reached.

@lepetitchefsb

BRAGG COMMUNITY COOK BOOK VOL 1

PG.11

@jackfruitfulkitchen

BREAKFAST

PG.12

BREAKFAST

VEGAN BREAKFAST BAKE

PREP TIME: 25 MIN COOK TIME: 55 MIN SERVING: 6

INGREDIENTS •

1/3 cup chickpea flour

•

1/2 cup unsweetened almond milk

•

1 14-ounce block extra firm tofu, divided

•

3/4 teaspoon ground turmeric

•

3/4 teaspoon black lava salt

•

1/2 teaspoon dried basil

•

1/2 teaspoon dried parsley

•

1 teaspoon paprika

•

1 teaspoon garlic powder

•

1�4 cup Bragg Nutritional Yeast

•

1/2 yellow onion, diced

•

1 teaspoon Bragg Olive Oil

•

1 cup chopped vegetables of choice, such as broccoli, bell pepper and spinach

•

1 medium potato, grated

•

1/2 cup fresh parsley, chopped

•

1/2 cup vegan shredded cheddar or mozzarella

PREPARATION 1. Preheat the oven to 350 degrees F and spray an 8x8 baking dish with cooking spray.

2. In a blender combine chickpea flour, almond milk, half of the tofu, turmeric, lava salt, dried parsley, dried basil, paprika, garlic powder and nutritional yeast. Purée to combine. Transfer batter to a bowl and set aside.

3. Heat olive oil in a cast iron skillet over medium heat. Sauté onion and chopped vegetables for 3-4 minutes. Transfer vegetables to the bowl of batter.

4. Crumble remaining tofu into the bowl and add fresh parsley, potato and cheese. Use a spatula to fold in and combine.

5. Pour mixture into the baking dish and use spatula to smooth out.

6. Bake for 55-60 minutes or until firm. Let sit for at least 15 minutes and cut into squares.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.13

BREAKFAST

VEGAN SHAKSHUKA

PREP TIME: 20 MIN COOK TIME: 55 MIN SERVING: 2

INGREDIENTS

PREPARATION

For t he s hak s huk a :

1. Add olive oil to a Dutch oven or large pot

•

2 tablespoons Bragg Olive Oil

and heat over medium, heat. Add onion,

•

1 medium onion, diced

garlic and bell pepper and cook until

•

3 garlic cloves, minced

tender, about 5 minutes.

•

1 red bell pepper, diced

•

1 28-ounce can diced tomatoes

paprika, cayenne, chili flakes, liquid aminos,

•

1 tablespoon tomato paste

salt, pepper and maple syrup and bring to

•

1 teaspoon cumin

a simmer. Simmer on low for 45 minutes,

•

1½ teaspoon smoked paprika

stirring occasionally.

•

¼ teaspoon cayenne

•

¼ teaspoon red chili flakes

round cutter to cut the tofu slices into circles.

•

½ teaspoon salt

Cut out a smaller circle in the center of each

•

2 teaspoons Bragg Liquid Aminos

one, leaving the bottom intact.

•

¼ teaspoon black pepper

•

1 tablespoon maple syrup

heat. Pan fry the tofu rounds for about 2-3

•

Cilantro and fresh parsley, for garnish

minutes per side. Place on a paper towel

For t he t of u e gg : •

1 tablespoon avocado oil

•

1 14-ounce block tofu, drained, width cut in half

•

Pinch of salt

•

½ cup water

•

2 teaspoons cornstarch

•

1 tablespoon Bragg Olive Oil

•

2 teaspoons Bragg Nutritional Yeast

•

½ teaspoon black lava salt (also called kala namak)

•

PG.14

¼ teaspoon turmeric

2. Add diced tomatoes, tomato paste, cumin,

3. To make the vegan egg, use a three inch

4. Heat avocado oil in a skillet over medium

to drain and season with salt.

5. In a small pot, whisk together the water and cornstarch. Stir in olive oil, nutritional yeast, black salt and turmeric. Cook over mediumhigh heat, whisking often. Cook for 3 to 5 minutes until the sauce thickens. Allow to cool slightly, then fill the center of the tofu rounds with the sauce.

6. To serve, divide the shakshuka into bowls, or transfer to a skillet for serving. Top with the tofu “egg” and garnish with cilantro and parsley.

@servingseitan

BREAKFAST

BRAGG COMMUNITY COOK BOOK VOL 1

PG.15

BREAKFAST

FLUFFY VEGAN PANCAKES

PREP TIME: 20 MIN COOK TIME: 5 MIN SERVING: 6

INGREDIENTS •

1 cup all purpose flour

•

1 tablespoon baking powder

•

¼ teaspoon salt

•

1 tablespoon ground flaxseed

•

1 teaspoon Bragg Apple Cider Vinegar

•

1 tablespoon sugar

•

2 tablespoons coconut oil, melted and slightly cooled

•

2 teaspoons vanilla extract

•

1 cup + 1 tablespoon unsweetened almond milk (or non-dairy milk of choice)

PREPARATION 1. Whisk together flour, baking powder and salt in a medium bowl. Set aside.

2. In a large bowl, mix together the flaxseed, apple cider vinegar, sugar, melted coconut oil, vanilla until combined.

3. Add the dry ingredients to the wet ingredients and mix just until combined.

4. Heat a griddle or skillet over medium heat and coat with coconut oil.

5. Pour 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until set and bubbles begin to form. Flip and cook until golden brown, about 1-2 minutes more.

6. Repeat with remaining batter, adding more oil as necessary.

PG.16

@lepetitchefsb

BREAKFAST

APPLE CIDER DONUTS

PREP TIME: 15 MIN COOK TIME: 10 MIN SERVING: 12

INGREDIENTS

PREPARATION

For t he donut s :

1. Preheat the oven to 400 degrees F and spray a donut pan with cooking spray.

•

2 cups flour

•

2 teaspoons baking powder

•

2 teaspoons baking soda

salt, cinnamon and nutmeg together

•

¼ teaspoon salt

in a bowl.

•

2 teaspoons ground cinnamon

•

¼ teaspoon ground nutmeg

vinegar, applesauce, melted vegan

•

½ cup granulated sugar

butter and vanilla extract together in a

•

1 ¼ cups apple cider

separate bowl.

•

1 teaspoon Bragg Apple Cider Vinegar

•

1/3 cup unsweetened applesauce

mix just until combined. Do not over mix

•

1 ¼ cup vegan butter, melted

(a few small clumps in the batter is fine).

•

1 teaspoon vanilla extract

2. Mix flour, baking powder, baking soda,

3. Mix the sugar, apple cider, apple cider

4. Pour the wet ingredients into the dry and

5. Using a piping bag, or a large ziplock bag with the corner cut out, pipe the dough

For t he ci nnamon s ugar t oppi ng : •

Cooking spray

•

2 teaspoons ground cinnamon

•

½ cup sugar

into the donut molds, filling 3/4 full.

6. Bake for 9-11 minutes or until a toothpick comes out clean.

7. Mix the sugar and cinnamon together in a ziplock bag. Spray each donut with the

TIPS •

cooking spray, place a donut in the bag and shake to coat. Repeat with all donuts.

Instead of melted butter, melted coconut oil or vegetable oil can be substituted.

Instead of cooking spray, vegetable oil or vegan butter can be brushed onto the donuts.

BRAGG COMMUNITY COOK BOOK VOL 1

@bragglivefoodproducts

•

PG.17

BREAKFAST

CHOCOLATE ZUCCHINI DONUTS

PREP TIME: 20 MIN COOK TIME: 12 MIN SERVING: 6

INGREDIENTS

PREPARATION

For t he donut s :

1. Preheat the oven to 355° F.

•

¾ cup gluten-free all-purpose baking flour

2. In a medium bowl, mix the flour, cocoa

•

1�3 cup coconut sugar

•

¼ cup unsweetened cocoa powder

•

½ teaspoon baking soda

apple cider vinegar and vanilla and stir

•

½ teaspoon salt

to combine.

•

2 tablespoons plus 2 teaspoons melted

powder, sugar, baking soda and salt.

3. Add coconut oil, dairy-free milk, zucchini,

4. Grease a donut pan and divide batter

coconut oil

evenly among molds. Bake for 10-12

•

1�3 cup non-dairy milk

minutes, or until baked through.

•

¼ cup zucchini, shredded and excess

5. Let donuts cool in the pan. Once cool, run

liquid removed

a toothpick or knife along the edges of

•

1 teaspoon Bragg Apple Cider Vinegar

each and turn the pan over onto a baking

•

¼ teaspoon vanilla extract

sheet. Gently tap until donuts fall free.

6. Prepare the glaze by bringing about 1/2

For t he glaze : •

inch of water to a low boil in a saucepan.

1 ½ ounces dark chocolate

Put chocolate in a heatproof bowl and

(vegan if needed) •

set on top of the saucepan, making sure

1 teaspoon coconut oil

it doesn’t come in contact with the water.

Add coconut oil to the bowl and stir slowly as the chocolate melts.

7. Frost the cooled donuts by dipping them in melted chocolate glaze.

TIPS

@rainbowlfoods

•

PG.18

Use chocolate non-dairy milk for more chocolate flavor.

•

Topping ideas: sprinkles, goji berries, coconut flakes, pumpkin seeds, chocolate covered hemp seeds, bee pollen and almond slivers

BREAKFAST

OLIVE OIL BANANA BREAD

PREP TIME: 20 MIN COOK TIME: 1 HR SERVING: 1 LOAF

INGREDIENTS

PREPARATION

•

1 1/3 cups all-purpose flour

1. Preheat oven to 325 degrees and grease

•

1 teaspoon baking soda

•

1/2 teaspoon ground cinnamon

•

1/2 teaspoon salt

•

1/2 cup Bragg Organic olive oil

•

1/2 cup maple syrup

olive oil, maple syrup, eggs, vanilla and

•

2 eggs, room temperature

yogurt. Fold in flour mixture followed by

•

1 teaspoon vanilla extract

mashed bananas and walnuts, reserving

•

1/2 cup Greek yogurt or sour cream

a small handful

•

1 1/2 cups ripe and banana

to sprinkle on top of the batter.

and flour a 9×5 loaf pan.

2. In a bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

3. In a separate bowl, whisk together the

(4 medium bananas), mashed •

4. Pour the batter into the prepared loaf

1/2 cup chopped walnuts

pan. Sprinkle remaining walnuts on top.

5. Bake for 1 hour to 1 hour and 10 minutes (or until a toothpick comes out with a few moist crumbs. Let cool completely before carefully removing from the pan.

TIPS •

Store at room temperature in an

@lepetitchefsb

air-tight container.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.19

Soups & Salads

SOUPS & SALADS

VEGAN RANCH DRESSING

PREP TIME: 5 MIN COOK TIME: -SERVING: 2 CUPS

INGREDIENTS •

1 ½ cups vegan mayonnaise

•

¼ cup unsweetened non-dairy milk

•

3 teaspoons Bragg Apple Cider Vinegar

•

2 ½ teaspoons garlic powder

•

1 ½ tablespoons dried parsley

•

1 ½ teaspoons dried dill

•

1 teaspoon onion powder

•

¼ teaspoon paprika

•

¼ teaspoon black pepper

•

Juice of 1/2 lemon

•

Salt, to taste

PREPARATION 1. In a small mixing bowl, combine all ingredients and mix together well.

2. Store in a covered jar in the refrigerator.

TIPS •

Adjust the thickness of the dressing by adding more non-dairy milk.

PG.22

@cookingwithcoit

SOUPS & SALADS

GREEN GODDESS DRESSING

PREP TIME: 10 MIN COOK TIME: -SERVING: 1 CUP

INGREDIENTS •

1/2 cup Bragg Organic Olive Oil

•

2 tablespoons Bragg Apple Cider Vinegar

•

Juice of 1/2 lemon

•

1/2 cup fresh herbs (such as basil, chives, parsley and tarragon), roughly chopped

•

1 clove garlic, minced

•

1 tablespoon Bragg Nutritional Yeast

•

2 tablespoons honey

•

3 tablespoons Greek yogurt

•

1 teaspoon salt

•

1/4 teaspoon black pepper

PREPARATION 1. Add all ingredients to a blender or food processor.

2. Blend until combined, about 1 minute.

3. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

@lepetitchefsb

TIPS •

For a vegan dressing, substitute maple syrup or agave syrup for the honey and plain plant-based yogurt for the Greek yogurt.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.23

SOUPS & SALADS

PG.24

SOUPS & SALADS

BRAGG FAMOUS RAW GARDEN SALAD

PREP TIME: 20 MIN COOK TIME: -SERVING: 4

INGREDIENTS •

2 stalks celery, sliced

•

1/2 bell pepper & seeds, chopped

•

1/2 cucumber, sliced

•

2 carrots, grated

•

1 raw beet, grated

•

1 turnip, grated

•

1 cup green cabbage, chopped

•

½ cup alfalfa or sunflower sprouts

•

2 green onions, chopped

•

½ cup red cabbage, chop

•

3 medium tomatoes, diced

•

1 ripe avocado, diced

•

Bragg Apple Cider Vinaigrette, to taste

•

Lettuce of choice, for serving

PREPARATION 1. Toss all ingredients except tomatoes and avocado with Bragg Apple Cider Vinaigrette to taste.

@patriciabragg

2. Serve on a bed or romaine, butter lettuce or leaf lettuce with tomato and avocado on the side for topping.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.25

SOUPS & SALADS

ACV MARINADE & DRESSING

PREP TIME: 5 MIN COOK TIME: -SERVING: 1 CUP

INGREDIENTS •

1 tablespoon Dijon mustard

•

1 tablespoon Bragg Liquid Aminos

•

1 tablespoon lemon juice

•

2 garlic cloves, minced

•

¼ teaspoon paprika

•

¼ teaspoon salt

•

¼ teaspoon black pepper

•

¼ cup Bragg Apple Cider Vinegar

•

¼ cup Bragg Nutritional Yeast

•

¼ cup Bragg Olive Oil

PREPARATION 1. In a small bowl, whisk together Dijon mustard, liquid aminos, lemon juice, paprika, salt and pepper until combined.

2. Whisk in apple cider vinegar, followed by nutritional yeast until combined.

3. Add olive oil and whisk until glossy and the consistency of a thick dressing.

4. Use as a marinade for chicken, seafood, pork or vegetables, or as a salad dressing.

Store in a covered container in the refrigerator for up to one week.

PG.26

@lepetitchefsb

SOUPS & SALADS

BEET TARTARE

PREP TIME: 20 MIN COOK TIME: 60 MIN SERVING: 4

INGREDIENTS •

1 pound red beets

•

2 teaspoons Dijon mustard

•

3 teaspoons Bragg Apple Cider Vinegar

•

3 teaspoons Bragg Coconut Liquid Aminos or Liquid Aminos

•

2 tablespoons Bragg Olive Oil

•

½ red onion, diced

•

2 tablespoons capers, roughly chopped

•

1 tablespoon chives, chopped

•

1 tablespoon dill, chopped

•

Salt and freshly cracked pepper, to taste

•

Crackers and fresh crudité for serving

PREPARATION 1. Preheat the oven to 400 degrees F. Wrap beets loosely in aluminum foil and roast for 50-60 minutes. Cool, then peel and finely dice.

2. Add the Dijon mustard, apple cider vinegar, coconut liquid aminos and olive oil to a large bowl. Whisk to combine.

@katherineknowlton

3. Fold in beets, red onion, capers, chives and dill. Stir to make sure everything is evenly coated. Season with salt and freshly cracked pepper.

4. Serve with crackers and fresh crudité.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.27

SOUPS & SALADS

GREEN DETOX SOUP

PREP TIME: 15 MIN COOK TIME: 20 MIN SERVING: 4

INGREDIENTS •

2 tablespoons Bragg Organic Olive Oil

•

1 onion, diced

•

2 celery ribs, chopped

•

2 cloves garlic, minced

•

1 white sweet potato, peeled and chopped

•

1 cup broccoli florets

•

1 cup kale or spinach, chopped

•

4 cups vegetable broth

•

1 bay leaf

•

½ teaspoon salt

•

¼ teaspoon black pepper

•

½ cup flat leaf parsley, plus more for garnish

•

Juice of 1 lemon

•

2 tablespoons Bragg Nutritional Yeast

PREPARATION 1. In a large pot, heat olive oil over medium heat. Add onion and celery and cook, stirring, until onions are translucent, about 6 minutes. Add garlic and cook for one minute more.

2. Add sweet potatoes and vegetable broth to the pot. Bring to a boil, then add broccoli and kale.

Add bay leaf, salt and pepper. Lower heat to a simmer, cover and cook until potatoes are tender, about 10 minutes.

3. Turn off the heat and add parsley, lemon juice and nutritional yeast. Transfer mixture to a blender and carefully blend until smooth. Blend in batches if necessary to avoid overfilling the blender.

Alternatively, use an immersion blender to blend the soup directly in the pot. Taste and season with more salt and/or nutritional yeast if desired.

4. Transfer soup to bowls and garnish with olive oil and parsley leaves.

PG.28

@lepetitchefsb

SOUPS & SALADS

BRAGG COMMUNITY COOK BOOK VOL 1

PG.29

SOUPS & SALADS

THAI PEANUT SOUP

PREP TIME: 15 MIN COOK TIME: 25 MIN SERVING: 4

INGREDIENTS •

¼ cup strained tomatoes

•

¼ cup lime juice

•

2-3 tablespoons Bragg Coconut Aminos

•

2 teaspoons creamy peanut butter

•

3 teaspoons curry powder

•

1 teaspoon garlic powder

•

1/3 teaspoon ground turmeric

•

½ teaspoon paprika

•

1 teaspoon ground ginger

•

Black pepper, to taste

•

3 cups vegetable broth

•

1 large zucchini, spiralized

PREPARATION 1. Whisk together the strained tomatoes, lime juice, coconut aminos, peanut butter, curry powder, garlic powder, turmeric, paprika, ginger, and black pepper in a bowl. Set aside.

2. Add the spice mixture and broth to a pot and bring to a simmer. Simmer for about 20 minutes.

3. Add the zucchini noodles, and cook for about 3-5 minutes more.

TIPS •

For a creamier soup, try adding full-fat coconut milk.

PG.30

@theblissfuldietitian

SOUPS & SALADS

POTATO & CORN SOUP

PREP TIME: 15 MIN COOK TIME: 25 MIN SERVING: 4

INGREDIENTS •

2 tablespoons Bragg Olive Oil

•

¼ cup onion, chopped

•

2 garlic cloves, minced

•

3 cups vegetable broth

•

3 red or white potatoes, cubed

•

2 cobs of corn, kernels removed

•

¾ teaspoon salt

•

Bragg Liquid Aminos and Bragg Nutritional Yeast, to taste

PREPARATION 1. In a large pot, saute onion until soft, about 5-6 minutes. Add garlic and statue for one minute more.

2. Add the broth and potatoes to the pot and bring to a boil. Once boiling, reduce heat to a simmer until potatoes are soft, about 20 minutes.

@knappasaurus_veg

3. Add the contents of the pot to a blender.

Add the corn and blend until smooth.

Do this in batches if necessary.

4. Stir in salt, liquid aminos, and nutritional yeast to taste.

TIPS •

For a chunkier soup, set aside some of the boiled potatoes and corn to add back in after blending.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.31

SOUPS & SALADS

VEGAN RAMEN

PREP TIME: 20 MIN COOK TIME: 35 MIN SERVING: 2

INGREDIENTS

PREPARATION

•

1 tablespoon toasted sesame oil

1. Add toasted sesame oil to a pot over

•

1 shallot, chopped

medium heat. Add shallot, garlic and

•

3 cloves garlic, minced

ginger. Cook until shallot is translucent,

•

1 tablespoon fresh ginger, minced

about 2-3 minutes. Add sesame seeds

•

1 tablespoon sesame seeds

and cook for 1 minute more, stirring.

•

4 cups mushroom broth

•

1 tablespoon Bragg Liquid Aminos,

a high speed blender. Add mushroom

plus more to taste

broth, liquid aminos, chili paste, miso

•

1 tablespoon chili paste

paste, chili oil and sunflower seeds.

•

2 tablespoons miso paste

Blend until smooth (about 45 seconds).

•

2 tablespoons chili oil, plus more

2. Remove from heat and add mixture to

3. Transfer broth to a pot and simmer over

for topping

low-medium heat for about 30 minutes,

2 tablespoons roasted unsalted

lightly skimming any foam that may rise

sesame seeds

to the top. If the broth thickens too

•

2 packs ramen noodles

much while cooking, add up to a cup

•

1 baby bok choy, leaves separated

of water plus more liquid aminos to

•

½ cup broccoli florets

taste to the pot.

•

1 carrot, thinly sliced or shredded

•

2 scallions, chopped

•

TIPS •

Feel free to add more or different toppings to this ramen, such as bean sprouts, spinach, mushrooms, tofu, hard boiled egg, etc.

PG.32

4. Cook the ramen noodles according to package instructions.

5. Steam the bok choy, broccoli, and carrots until tender.

6. Evenly divide the ramen noodles, broth and vegetables among two bowls. Top with scallions and chili oil.

@nishisnoshery

SOUPS & SALADS

BRAGG COMMUNITY COOK BOOK VOL 1

PG.33

Entrees

@katherineknowlton

ENTREES

PG.36

ENTREES

BUTTERNUT SQUASH RAVIOLI

PREP TIME: 1 HR COOK TIME: 35 MIN SERVING: 4

INGREDIENTS •

1 small butternut squash, peeled, seeds removed and cut into cubes

•

3 tablespoons Bragg Olive Oil, divided

•

2 teaspoons Bragg Sprinkle Seasoning,

•

Salt and freshly cracked pepper, to taste

•

1 tablespoon Bragg Nutritional Yeast

•

¾ cup whole milk ricotta or vegan cheese spread

•

¼ cup fresh sage, rosemary and thyme, roughly chopped

•

1 pound fresh lasagna sheets

PREPARATION 1. Preheat the oven to 400 degrees F.

a ravioli stamp or a knife. Keep the ravioli covered to prevent drying out the pasta dough. Repeat with the remaining filling and lasagna sheets.

5. Bring a large pot of salted water to a boil.

Working in batches, boil the ravioli for 3-4 minutes. Drain and set aside.

6. In a large frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the fresh herbs and 1 teaspoon Bragg sprinkle seasoning and sauté until slightly fragrant, about 2 minutes. Set aside.

Add cooked ravioli directly to the pan and toss to combine until evenly coated.

Serve immediately.

2. Place cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, 1 teaspoon sprinkle seasoning, salt and pepper. Roast for 30-35 minutes, tossing halfway through, until the squash is tender.

3. Transfer the squash to a food processor or a high speed blender. Add the ricotta or vegan cheese and nutritional yeast. Puree or blend until smooth. Season to taste.

4. Lay out one of the lasagna sheets on a work surface. Place 1 tablespoon of filling about 1 inch apart on the sheet. Brush around the edges with water to moisten, then place another lasagna sheet over the fillings, pressing firmly to seal. Cut into squares with

BRAGG COMMUNITY COOK BOOK VOL 1

PG.37

ENTREES

VEGETABLE STIR FRY

PREP TIME: 15 MIN COOK TIME: 10 MIN SERVING: 2

INGREDIENTS

PREPARATION

•

1 tablespoon Bragg Olive Oil

1. Heat oil in a large pan or wok on medium

•

1 cup carrots, sliced

high heat. Add carrots and broccoli.

•

1 ½ cups broccoli florets

Cook for 3-4 minutes until the vegetables

•

½ red bell pepper, sliced

can be pierced with a fork.

•

½ yellow bell pepper, sliced

•

1 cup snap peas

for 3-4 minutes until the peppers and

•

1 cup mushrooms, sliced

snap peas have softened slightly. Add the

•

1 zucchini, sliced

mushrooms, zucchini and garlic. Cook for

•

3 garlic cloves, minced

another 2-3 minutes. Remove pan from

•

1 teaspoon sesame oil

heat and set aside.

•

¼ cup Bragg Coconut Aminos

•

1 teaspoon arrowroot flour

oil and coconut aminos. Whisk in the

•

Green onions, for garnish

arrowroot flour until combined.

•

Sesame seeds, for garnish

2. Add bell peppers and snap peas. Cook

3. In a small bowl, whisk together sesame

4. Bring the pan back to heat and add the sauce to the vegetables. Cook for 1-2 minutes.

5. Plate the stir fry in a bowl or plate, over rice or on its own. Garnish with green onions and sesame seeds.

TIPS 1. For a milder sauce, replace 2 tablespoons

@cookingwithcoit

of the Sriracha with ketchup

PG.38

ENTREES

ASIAN LETTUCE WRAPS

PREP TIME: 25 MIN COOK TIME: -SERVING: 4

INGREDIENTS

PREPARATION

•

3 tablespoons hoisin sauce

1. In a small bowl, stir together the hoisin,

•

3 tablespoons Bragg Coconut Aminos

coconut aminos, rice vinegar, sesame oil

•

2 tablespoons rice vinegar

and cornstarch. Set aside.

•

1 teaspoon sesame oil

2. Pulse together walnuts, mushrooms and

•

1 teaspoon cornstarch

water chestnuts in a food processor until

•

6 ounces walnuts

a coarse, crumbly texture is achieved.

•

6 ounces shiitake mushrooms

•

1 3-ounce can sliced water

a large skillet. Add mushroom mixture

chestnuts, drained

and cook until browned and any excess

•

1 tablespoon vegetable oil

moisture has evaporated, about 5

•

2 cloves garlic, minced

minutes.

•

2 teaspoons freshly grated ginger

•

4 green onions, thinly sliced

and half of the green onions and cook

•

1/4 teaspoon red pepper flakes

until fragrant, about 2 minutes more.

•

8 leaves butter lettuce

•

½ cup shredded carrots

3. Heat vegetable oil over medium heat in

4. Stir in the garlic, ginger, red pepper flakes

5. Pour the sauce over the top of the mushroom mixture and stir to coat.

Cook just until the sauce is thickened and warmed through, about 1-2 minutes more.

6. Spoon the mixture into individual lettuce leaves. Top with remaining green onions

@lepetitchefsb

and shredded carrots.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.39

ENTREES

VEGAN LASAGNA

PREP TIME: 30 MIN COOK TIME: 50 MIN SERVING: 6

INGREDIENTS •

boiling, add a pinch of salt then add

1 tablespoon Bragg Olive Oil, plus more

lasagna noodles. Cook according to

for greasing the pan •

8 ounces tempeh, finely chopped

•

1 cup mushrooms, sliced

•

2 tablespoons Bragg Coconut Aminos

•

1 25-ounce jar marinara sauce

•

14.5 ounce can diced tomatoes

•

8 ounces vegan mozzarella, shredded

•

2 tablespoons Bragg Nutritional Yeast, plus more to taste

•

10 ounces lasagna noodles

PREPARATION

package instructions (don’t overcook).

Drain and set aside.

5. To begin assembly, add a thin layer of marinara sauce to the baking dish. Add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with one third of the cheese and spread into an even layer.

6. Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat.

7. Add another layer of noodles, top with another third of the cheese and spread

1. Preheat the oven to 375 degrees F. Set out a 9×13 inch or similar size baking dish and lightly grease with olive oil.

into an even layer.

8. Top with a third layer of noodles and top with remaining sauce. Top with

2. Heat a large pot over medium heat. Once hot, add oil, tempeh and mushrooms.

Sauté, stirring occasionally, for about 3

remaining cheese.

9. Transfer to the middle rack of the preheated oven and bake for 35-40

minutes.

minutes uncovered, or until the sauce is

Add coconut aminos and continue sautéing for another 5 minutes.

3. Add marinara sauce and diced tomatoes

bubbly and/or the edges are browned.

10. Carefully remove from the oven and let cool for 5-10 minutes before serving.

to the pot and stir to combine. Cook on low for about 5 minutes. Stir in nutritional yeast, turn off the heat and set aside.

4. In the meantime, if using noodles that

PG.40

TIPS •

If the top layer is browning too much,

require boiling, bring a large pot of water

loosely cover with aluminum foil during

to a boil (otherwise skip this step). Once

the last 10-15 minutes.

@livingwellwithnic

ENTREES

BRAGG COMMUNITY COOK BOOK VOL 1

PG.41

ENTREES

LENTIL BOLOGNESE

PREP TIME: 20 MIN COOK TIME: -SERVING: 4-6

INGREDIENTS

PREPARATION

•

1 tablespoon Bragg Olive Oil

1. Add olive oil to a skillet over medium

•

½ large red bell pepper, chopped

heat. Sauté the onions, bell pepper,

•

½ white onion, chopped

garlic and mushroom until tender,

•

1 ½ cups mushrooms, roughly chopped

about 5-6 minutes.

•

2 cups green lentils

•

2 cups strained tomatoes

•

1 cup water

•

2 tablespoons Bragg Liquid Aminos

Add lentils, strained tomatoes, water,

•

1 teaspoon ground cumin

liquid aminos, cumin, Italian herbs, salt,

•

2 tablespoons Italian blend herbs

and pepper. Mix well and cover. Let it

•

½ teaspoon salt

cook for 10-15 minutes.

•

¼ teaspoon black pepper

•

Crushed red pepper flakes, as desired

to package instructions. When cooked,

•

2 cups pasta of choice

drain the water and set aside. When the

2. Add to a food processor and pulse to a chunky consistency.

3. Transfer the mixture to a pressure cooker.

4. Meanwhile, cook the pasta according

lentils are ready, remove from heat and

@theblissfuldietitian

serve over pasta.

PG.42

ENTREES

TOMATO ONION TART

PREP TIME: 25 MIN COOK TIME: 20 MIN SERVING: 4-6

INGREDIENTS

PREPARATION

For t he Ve gan Tof u Ri c ott a :

1. Make the tofu ricotta by mashing the

•

8 ounces extra firm tofu, drained

drained tofu and mixing it with the tahini,

•

2 teaspoons tahini

miso paste, garlic, nutritional yeast,

•

2 teaspoons miso paste

salt and pepper. Refrigerate for at least

•

1 clove garlic, minced

30 minutes.

•

1 ½ tablespoons Bragg Nutritional Yeast

•

1 tablespoon Bragg Apple Cider Vinegar

Add the vegetable oil to a skillet over

•

Salt & black pepper, to taste

medium heat. Add the onion slices whole

2. Preheat the oven to 400 degrees F.

For t he Tar t :

and saute until lightly browned and/or

•

1 ½ cups of vegan ricotta

translucent, about 5-7 minutes.

•

½ cup vegan Parmesan, grated

•

2 tablespoons fresh basil, chopped

•

2 teaspoons vegetable oil

•

4 slices onion, thickly sliced

•

1 large Heirloom tomato, sliced

•

3 small Capri or Roma tomatoes, sliced

•

Black pepper, to taste

•

2 tablespoons vegan butter, melted

•

Maldon or flaky salt, for garnish

3. Place the puff pastry sheet on a well floured surface. Using a rolling pin, elongate the pastry into a rectangle and thin it out a bit to about 1/8 inch. Using a fork, prick the dough all over.

4. Add the basil and parmesan to the ricotta and mix well. Spread a thin layer of ricotta onto the rolled out puff pastry dough, leaving about an inch of dough around the ricotta.

5. Lay the tomato and onion slices on top of the ricotta in an alternating pattern.

Season with black pepper to taste. Fold the uncovered edge of the pastry over

@theyummyvegan

onto itself to form the crust. Brush the

BRAGG COMMUNITY COOK BOOK VOL 1

crust with the melted butter and season with flaky salt.

6. Bake for 15-18 minutes or until the crust is golden brown.

PG.43

ENTREES

CHORIZO JICAMA TACOS

PREP TIME: 30 MIN COOK TIME: 15 MIN SERVING: 4

INGREDIENTS

PREPARATION

For t he Ve gan Chor i zo :

1. Wrap tofu in paper towels and press between plates to release excess water.

•

1 cup extra firm tofu

•

2 ½ tablespoons avocado oil

•

2 ½ tablespoons Bragg Coconut Aminos

avocado oil, coconut aminos, apple cider

•

1 tablespoon Bragg Apple Cider Vinegar

vinegar, chili powder, paprika, garlic

•

2 tablespoons chili powder

powder, cumin, cayenne, salt and pepper.

•

Smoked paprika, to taste

Crumble in the tofu and mix well. Saute

•

Garlic powder, to taste

in a skillet over medium heat (no oil

•

Cumin, to taste

needed) for 6-8 minutes.

•

Cayenne, to taste

•

Salt and pepper, to taste

2. Meanwhile, in a mixing bowl, combine

3. Add jalapeños, cilantro, yogurt, garlic, olive oil, apple cider vinegar, lime juice and salt to a food processor. Pulse

For t he Ve gan Jalapeño Ci lant r o Sals a : •

2 jalapeños, halved

•

1 cup cilantro, loosely packed

•

2 ½ ounces dairy free

until smooth.

4. Layer two jicama wraps together and cook in a skillet over medium low heat.

Continuously flip until the sides start to

plain Greek yogurt •

1-2 cloves garlic

•

¼ cup Bragg Olive Oil

•

1 ½ teaspoons Bragg Apple Cider Vinegar

•

Juice of 1/2 lime

•

Pinch of sea salt

For t he Tac os : •

2 round jicama wraps per taco

•

Vegan chorizo

•

Red onion, chopped

•

Fresh cilantro, chopped

•

Purple cabbage, shredded

•

Jalapeño cilantro salsa

•

Lime wedges

PG.44

brown. Repeat with remaining jicama wraps, then add vegan chorizo and desired toppings.

TIPS •

Remove the seeds from jalapeños for a less spicy version of the salsa.

@tishasveggieeats

ENTREES

BRAGG COMMUNITY COOK BOOK VOL 1

PG.45

@tishasveggieeats

ENTREES

PG.46

ENTREES

ORANGE CASHEW TOFU

PREP TIME: 25 MIN COOK TIME: 20 MIN SERVING: 4

INGREDIENTS

PREPARATION

For t he Coc onut Ri c e :

1. Add rice, coconut milk, vegetable broth

•

½ cup white rice, rinsed

and salt to an Instant Pot. Close the lid and

•

½ cup coconut milk

set to ‘Rice’. Cook on high pressure for 8

•

¼ cup vegetable broth

minutes. Keep warm for 5-8 minutes before

•

½ teaspoon salt

releasing steam. Fluff up rice with a fork.

For t he Cr is py Tof u : •

16 ounces extra firm tofu

•

¼ cup cornstarch

•

2 tablespoons avocado oil

•

Pinch of salt

For t he Orange Sauc e : •

1�3 cup Bragg Liquid Aminos

•

¼ cup Sriracha

•

1�3 cup orange juice

•

3 teaspoons rice vinegar

•

2 teaspoons avocado oil

•

2 teaspoons sesame oil

•

2 tablespoons coconut sugar

•

4 cloves garlic, minced

•

2 teaspoons ginger, minced

•

1 tablespoon sesame seeds

•

1 tablespoon cornstarch mixed with 2 tablespoons water

•

½ cup cashews

•

¼ head of cauliflower, cut into florets

•

Fresh mint

2. Cut tofu into three slabs. Wrap in paper towels, press between two plates and release excess water for about 15 minutes.

Cut slabs into cubes. Add cornstarch to a plate and coat each evenly with the cornstarch.

3. Add avocado oil to a skillet over medium heat. Add the tofu and cook until browned on each side. Remove from heat, drain on paper towels and season with salt.

4. In a small bowl, whisk together liquid aminos, sriracha, orange juice, avocado oil, sesame oil, coconut sugar, garlic, ginger, sesame seeds. Add to a skillet on low heat and bring to a simmer. Add cornstarch and water mixture to the skillet and cook until sauce is thickened, about 1-2 minutes more.

5. Add the cashews and cauliflower to the skillet and cook for 2 minutes. Sir in the tofu.

6. Serve over coconut rice and garnish with mint.

TIPS •

For a milder sauce, replace 2 tablespoons of the Sriracha with ketchup.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.47

ENTREES

SWEET POTATO NOODLE PAD THAI

PREP TIME: 30 MIN COOK TIME: -SERVING: 4

PREPARATION INGREDIENTS For t he Sauc e : •

3 tablespoons unsweetened and

1. To make the dressing: Mix the sauce ingredients together in a bowl until smooth. Set aside.

2. Heat 1 tablespoon olive oil in a large

smooth peanut butter

skillet over medium heat. Add the sweet

•

¼ cup coconut milk

potato noodles and cook for 2-3 minutes.

•

3 tablespoons Bragg Organic

Add vegetable stock and cook, stirring

Coconut Aminos

frequently, for another 5 minutes. When

•

1 tablespoon sriracha

noodles are cooked, remove from the

•

1 tablespoon coconut sugar or

skillet and set aside.

brown sugar

3. Add remaining tablespoon oil to the

•

2 cloves of garlic, minced

skillet and add the pepper. Cook, stirring

•

1 teaspoon freshly grated ginger

frequently, about 5 minutes. Add the

•

Juice and zest of 1 lime

eggs and cook for another 2-3 minutes,

For t he Pad Thai : •

2 tablespoons Bragg Olive Oil

•

2 medium-size sweet potatoes, peeled and spiralized (about 5-6 cups of “noodles”)

•

¼ cup vegetable stock

•

1 red bell pepper, seeded and sliced thinly

•

2 eggs, lightly beaten

•

¼ cup (loosely packed) cilantro leaves

•

2 stalks of green onions, both white and green parts chopped

•

2 tablespoons roasted peanuts, chopped

PG.48

breaking them up with a spatula as they cook.

4. Add the noodles back to the pan. Pour the dressing over the noodles and stir to combine. Cook for another 2-3 minutes until warm.

5. To serve, divide into 4 servings and garnish with cilantro, green onions and crushed peanuts.

@lepetitchefsb

ENTREES

BRAGG COMMUNITY COOK BOOK VOL 1

PG.49

Side Dishes

SIDE DISHES

PICKLED ONIONS

PREP TIME: 10 MIN COOK TIME: 5 MIN SERVING: 1 PINT

INGREDIENTS •

2 small red onions

•

2 cups Bragg Apple Cider Vinegar

•

2 cups water

•

1�3 cup sugar

•

2 tablespoons sea salt

PREPARATION 1. Add vinegar, water, sugar and salt to a pot. Bring to a simmer.

2. Thinly slice the onions and transfer to a large mason jar or a heat-proof bowl.

Pour the hot vinegar mixture over the onion and stir or shake until combined.

3. Let the onions rest for about 30 minutes.

4. Serve immediately, or refrigerate in a sealed container for up to 2 weeks.

TIPS •

Feel free to add your favorite pickling herbs and seasonings such as peppercorns, garlic, dill, etc.

@barrettprendergast

PG.52

SIDE DISHES

ROASTED CARROTS WITH CARROT TOP PESTO

PREP TIME: 15 MIN COOK TIME: 25 MIN SERVING: 4

INGREDIENTS •

1 bunch carrots

•

Avocado oil spray or other cooking spray

•

Salt and pepper, to taste

•

2 garlic cloves

•

3 tablespoons walnuts

•

½ cup basil

•

¼ cup packed carrot tops

•

1 tablespoon Bragg Nutritional Yeast

•

½ cup Bragg Olive Oil

PREPARATION 1. Preheat the oven to 375 degrees F. 2. Spray carrots with avocado oil and sprinkle with salt and pepper.

3. Roast for 25-30 minutes, flipping halfway through.

4. Pulse garlic and walnuts in a blender until a coarse paste forms. Add basil, carrot tops, nutritional yeast and pulse again until blended. Add olive oil, salt and pepper and pulse once more to combine.

5. Spoon pesto over roasted carrots.

@fitnik_chi

BRAGG COMMUNITY COOK BOOK VOL 1

PG.53

SIDE DISHES

POTATO SALAD

PREP TIME: 25 MIN COOK TIME: 15 MIN SERVING: 6

INGREDIENTS

PREPARATION

For t he Dr es s i ng :

1. Whisk together the Greek yogurt, apple

•

1 cup plain Greek yogurt

cider vinegar, Dijon mustard, garlic,

•

1 teaspoon Bragg Apple Cider Vinegar

salt and pepper in a small mixing bowl.

•

1 teaspoon Dijon mustard

Refrigerate until ready to use.

•

1 garlic clove, minced

•

Salt and pepper, to taste

2. Bring a large pot of salted water to a boil over medium-high heat. Carefully add the potatoes and eggs (if using) and boil

For t he Salad : •

2 pounds baby potatoes

•

4 hard boiled eggs, chopped (optional)

•

8 radishes, sliced

•

1 English cucumber, seeds removed

for 8-10 minutes.

3. Remove the eggs from the water and continue boiling the potatoes for an additional 5-10 minutes, or until fork-tender.

and sliced •

2-3 green onions, chopped

•

1 small bunch fresh dill, chopped

•

2 teaspoons salt

4. While the potatoes are boiling, run the eggs under cold running water to stop cooking, remove the shell and set aside.

Chop the eggs into bite-size pieces.

5. Once the potatoes are done, remove

TIPS •

from the heat and allow them to

Use a dairy free plain Greek-style

cool completely.

yogurt and omit the eggs for a vegan

Quarter potatoes and add to a large

potato salad.

bowl. Add cucumber, radish, green onions, dill, eggs (if using) and salt.

@healthyfitnessmeals

Toss gently.

PG.54

6. Pour the dressing into the bowl and mix well to evenly coat. Cover the bowl and refrigerate for at least 15 minutes before serving.

SIDE DISHES

SPICY VEGAN MAC & CHEESE

PREP TIME: 10 MIN COOK TIME: 18 MIN SERVING: 4

INGREDIENTS •

8 ounces pasta

•

1 ¼ cups unsweetened almond milk

•

2 tablespoons Bragg Olive Oil

•

3 tablespoons flour

•

1 teaspoon garlic powder

•

¼ teaspoon chili powder

•

¼ teaspoon paprika

•

½ jalapeño, diced

•

Salt and pepper, to taste

•

½ cup Bragg Nutritional Yeast

PREPARATION 1. Cook pasta according to package instructions. Drain and set aside.

2. Heat olive oil in a medium saucepan over medium heat. Add flour and whisk together for 1-2 minutes until mixture starts to bubble.

3. Slowly add the almond milk to the pot while continuing to whisk, then add garlic powder, chili powder, paprika,

@cookingwithcoit

jalapeño and salt and pepper. Reduce heat to low and cook until sauce thickens, approximately 8 minutes, stirring frequently.

4. Remove from heat and stir in nutritional yeast. Pour sauce over pasta and mix well.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.55

SIDE DISHES

VEGAN DUMPLINGS

PREP TIME: 45 MIN COOK TIME: 10 MIN SERVING: 20

INGREDIENTS For t he f i l l i ng : •

2 tablespoons sesame oil, plus 1 tablespoon for frying

•

½ white onion, chopped

•

2 leeks, chopped

•

1 clove of garlic, minced

•

1½ teaspoons ginger, minced

•

¾ cup mushrooms, chopped

•

2 medium sized carrots, shredded

•

½ head of purple cabbage, chopped

•

2 tablespoons Bragg Liquid Aminos, plus more for dipping

2-3 minutes. Remove from heat and set aside to cool.

2. Place the flour in a large bowl and make a well in the middle. Pour in the warm water, stirring with a wooden spoon. Once the mixture starts to come together, use your hands to knead until the dough forms a clean ball. Transfer the dough to a floured work surface and knead for 3-4 minutes or until the dough is firm and bounces back when poked. Place the dough in a sealable bag, seal shut and rest for 15 minutes.

3. Cut dough in half to form 2 equal-sized

For t he wrapper s :

logs. Roll one log to about 3-4 inch in

•

140 grams or 1 1�8 cup plain flour

diameter. Cut into 10 even pieces and

•

80 grams or 1�3 cup boiling water,

roll each piece into a ball. Repeat with

allowed to cool for 2 minutes

the second log for a total of 20 pieces.

For gar nis h: •

Sesame seeds

•

Scallions, chopped

PREPARATION 1. In a large saucepan, heat sesame oil over medium-high heat. Add onions and leeks and cook until softened. Add garlic and ginger and cook for 2 minutes.

Add mushrooms and cook for another 5 minutes or until soft. Add carrot, cabbage and liquid aminos and cook for about

PG.56

Press each piece into a flat circle, then roll to about the size of your palm. Repeat with the remaining dough, covering the wrappers with a slightly damp towel to keep them from drying out.

4. Place a tablespoon of filling in the center of each wrapper. Wet the edges with water, fold the wrapper over the filling and pinch the edges together to seal.

5. Heat 1 tablespoon of oil over medium-high heat in a large pan. Working in batches if necessary, to avoid overcrowding the pan, add the dumplings and fry until browned

SIDE DISHES

TIPS on the bottom, about 1-2 minutes.

Add 1�4 cup of water, cover the pan and reduce heat to medium. Steam until

•

For a soy free version, substitute liquid aminos for coconut aminos.

the tops are tender and the water has evaporated, about 2-3 minutes.

6. Place dumplings on a serving plate and garnish with sesame seeds and chopped scallions. Serve with a bowl of liquid aminos for dipping.

@happyhungryava

BRAGG COMMUNITY COOK BOOK VOL 1

PG.57

SIDE DISHES

CARAMELIZED ONION FOCACCIA

PREP TIME: 1H 45M COOK TIME: 50 MIN SERVING: 1 9”X13”

INGREDIENTS For t he dough: •

1 ½ cups warm water (between 100-110 degrees F)

•

1 ½ teaspoons granulated sugar

•

1 tablespoon instant or active dry yeast

•

¼ cup Bragg Organic Olive Oil

•

1 ¼ teaspoons salt

•

4 cups bread flour

For t he t oppi ng : •

Oil, divided

•

1 red onion, sliced

•

Pinch of salt

•

1 teaspoon sugar

•

1 teaspoon Bragg Apple Cider Vinegar

•

1 tablespoon fresh rosemary, chopped

•

Flaky sea salt

@lepetitchefsb

PG.58

SIDE DISHES

PREPARATION 1. Whisk half of the water, sugar and yeast together in the bowl of a stand mixer fitted with a dough hook. Cover and allow to rest for about 5 minutes or until mixture becomes foamy.

2. Add the remaining water, olive oil, salt and 1 cup flour. Beat on low speed until combined, then add remaining 3 cups of flour. Beat on low speed for about 2 minutes. Turn the dough out onto a lightly floured surface and knead the dough for 3-4 minutes.

3. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise at room temperature for 1 hour or until doubled in size.

4. Meanwhile, prepare the caramelized onion. Heat 1 tablespoon of the olive oil to a skillet. Add the onion, cover and cook over medium heat, stirring occasionally, for 10 minutes. Add the sugar, apple cider vinegar and a pinch of salt. Cook, stirring occasionally, until browned, 10 minutes.

5. Generously grease the bottom and sides of a 9x13 inch baking pan with 2 tablespoons of olive oil.

6. When the dough is ready, punch it down to release any air bubbles. Place in the oiled baking pan, then stretch and flatten the dough to fit the pan. Cover the dough tightly and let it rise for 20 minutes. Preheat the oven to 425°F. 7. Using your fingers, dimple the dough all over the surface. Drizzle on the remaining 2 tablespoons of olive oil topping and spread it evenly all over the top. Sprinkle with rosemary, caramelized onion and flaky sea salt.

8. Bake for about 30 minutes or until lightly browned on top. If desired, broil on low for a couple of minutes to brown the top, but keep a close eye so that the onion does not burn.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.59

Snacks

SNACKS

BLACK BEAN HUMMUS

PREP TIME: 10 MIN COOK TIME: -SERVING: 4

INGREDIENTS •

1 can black beans, drained and rinsed

•

1 can chickpeas, drained and rinsed

•

2 tablespoons tahini

•

2 tablespoons water

•

2 tablespoons lime juice

•

¼ teaspoon Bragg Apple Cider Vinegar

•

1 tablespoon Bragg Olive Oil

•

¾ teaspoon cumin

•

¼ teaspoon salt

•

1 teaspoon minced garlic

•

¼ teaspoon jalapeño pepper

•

1�3 cup cilantro, plus more for garnish

PREPARATION 1. In a food processor or blender, process all ingredients until smooth.

2. Garnish with cilantro. @lianawernergray

PG.62

SNACKS

ACV GUACAMOLE

PREP TIME: 15 MIN COOK TIME: -SERVING: 8

INGREDIENTS •

3 large, ripe avocados, pitted and peeled

•

½ teaspoon salt

•

¼ teaspoon cumin

•

1 clove garlic, minced

•

1 ½ teaspoons Bragg Apple Cider Vinegar

•

Zest and juice of 1 lime, plus more to taste

•

¼ cup diced red onion

•

1 large Roma tomato, cored and chopped

•

2-3 tablespoons diced jalapeño

•

¼ cup chopped cilantro

PREPARATION 1. In a medium mixing bowl, use a fork or a potato masher to mash the avocados to desired consistency.

2. Stir in salt, cumin, garlic, apple cider vinegar, lime zest and lime juice.

3. Fold in red onion, tomato, jalapeño and cilantro.

4. Taste and adjust seasoning, adding more

@lepetitchefsb

salt and/or lime juice if desired.

TIPS •

Try mixing in 1-2 teaspoons Bragg Nutritional Yeast for a touch of cheesy flavor.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.63

SNACKS

VEGAN QUESO

PREP TIME: 15 MIN COOK TIME: 10 MIN SERVING: 2 CUPS

INGREDIENTS •

1 cup white potatoes, peeled and cubed

•

1�2 cup carrots, peeled and chopped

•

2 garlic cloves

•

1�4 cup Bragg Olive Oil

•

1�4 cup coconut milk

•

2 teaspoons lemon juice

•

1 tablespoon jalapeño brine (from a can of pickled jalapeños)

•

1�4 teaspoon turmeric

•

1 1�2 teaspoons arrowroot starch

•

1 teaspoon onion powder

•

1�4 cup Bragg Nutritional Yeast

•

1�2 teaspoon sea salt

•

2 tablespoons diced pickled jalapeño

PREPARATION 1. Cook the potatoes and carrots in a pot of boiling water for approximately 10 minutes, or until tender. Drain and add to a high-powered blender immediately. @lepetitchefsb

2. Add all of the remaining ingredients except pickled jalapeño to the blender and blend on high until a smooth, creamy texture is achieved.

3. Transfer to a bowl and stir in pickled jalapeño.

4. Sauce may be hot enough to serve immediately, or may be reheated in a small pot before serving.

PG.64

TIPS •

A high-speed blender such as Vitamix, Blendtec or Magic Bullet works best for this recipe.

SNACKS

OLIVE OIL POPCORN WITH NUTRITIONAL YEAST

PREP TIME: 5 MIN COOK TIME: 10 MIN SERVING: 8 CUPS

INGREDIENTS •

1�3 cup Bragg Nutritional Yeast

•

1 teaspoon sea salt (or more/less to taste)

•

3 tablespoons Bragg Olive Oil

•

½ cup popcorn kernels

PREPARATION 1. Add nutritional yeast and salt to a large container with a lid. Set aside.

2. Heat the olive oil in a large pot over medium-high heat. Place 3-4 kernels in the pan. Once the kernels begin to pop, add the remaining kernels to the pot.

Cover with a lid and shake to coat the kernels with the oil.

3. When the popcorn kernels begin popping, shake the pot every 15-30 seconds. Once the popping slows down and there are a few seconds between pops, immediately transfer the popcorn to the prepared food storage container.

Place the lid on the container and shake

@barrettprendergast

to coat the popcorn.

TIPS •

Spray Bragg Liquid Aminos on popcorn for extra savory flavor.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.65

SNACKS

CHEESY HERB CRACKERS

PREP TIME: 20 MIN COOK TIME: 10 MIN SERVING: 4

INGREDIENTS

PREPARATION

•

¼ cup Bragg Nutritional Yeast

1. Add nutritional yeast, flour, salt, garlic

•

1 cup flour

powder, onion powder and paprika to the

•

½ teaspoon salt

bowl of a food processor and pulse to

•

½ teaspoon garlic powder

combine. Add the rosemary, thyme, ice

•

½ teaspoon onion powder

water and olive oil and pulse until pea

•

¼ teaspoon smoked paprika

sized crumbs form. The mixture should

•

½ teaspoon fresh rosemary,

stick together when pinched between

roughly chopped

your fingers. If too dry, add up to a

½ teaspoon fresh thyme,

tablespoon more water and pulse again.

•

roughly chopped

2. Dump the mixture onto a lightly floured

•

¼ cup ice water

surface and knead the dough together for

•

¼ cup Bragg Organic Olive Oil

about two minutes. Form into a ball, wrap

•

Flaky sea salt

with plastic and place in the freezer for about 10 minutes.

3. Preheat the oven to 400 degrees F. 4. Remove the dough from the freezer and place between two sheets of parchment paper. Using a rolling pin, roll the dough as thinly and evenly as possible, about 1/8 inch thick. Using a knife or a pastry cutter, cut the crackers into 1 inch squares.

5. Carefully place crackers on a parchment lined baking sheet. Poke a hole in the center of each cracker and sprinkle the tops with flaky sea salt.

6. Bake the crackers for 10-12 minutes.

Remove from the oven and let cool completely. Crackers will continue to crisp as they cool.

PG.66

@lepetitchefsb

SNACKS

BRAGG COMMUNITY COOK BOOK VOL 1

PG.67

SNACKS

ZUCCHINI FRIES

PREP TIME: 5 MIN COOK TIME: 8 MIN SERVING: 2

INGREDIENTS •

1 tablespoon Bragg Olive Oil

•

1 large zucchini, sliced

•

1-2 tablespoons Bragg Nutritional Yeast

•

1 teaspoon Bragg Sprinkle Seasoning

•

Pinch of salt

PREPARATION 1. Add oil to a skillet over medium heat.

2. Add zucchini.

3. Sprinkle nutritional yeast, sprinkle seasoning and salt over the zucchini and cook on medium heat for 3-4 minutes per side.

4. Serve with your favorite sauce.

TIPS •

Cook in an air fryer or oven for 15 minutes per side at 350 degrees F if preferred.

@mz_keto

PG.68

SNACKS

SHISHITO PEPPERS

PREP TIME: 5 MIN COOK TIME: 5 MIN SERVING: 2

INGREDIENTS •

2 tablespoons toasted sesame oil

•

8-10 ounces shishito peppers

•

2 teaspoons Bragg Coconut Aminos

•

1 ½ teaspoons sesame seeds

PREPARATION 1. Heat a skillet with sesame oil over medium-high heat. Add peppers and cook until blistered, flipping often, about 3-5 minutes.

2. Add coconut aminos during the last 1-2 minutes.

3. Top with sesame seeds.

TIPS •

Serve with extra coconut aminos on the side for dipping.

@sarahlicious_eats

BRAGG COMMUNITY COOK BOOK VOL 1

PG.69

SNACKS

CAULIFLOWER NUGGETS

PREP TIME: 15 MIN COOK TIME: 20 MIN SERVING: 2

INGREDIENTS

TIPS

•

1 head cauliflower

•

•

1 egg

oven for about 20 minutes. Place on

•

2 tablespoons unsweetened almond milk

a wire baking rack set over a baking

•

¾ cup almond flour

sheet to crisp evenly.

•

2 tablespoons Bragg Nutritional Yeast

•

1 tablespoon Cajun seasoning

Seasoning on top of the cauliflower

•

½ teaspoon paprika

nuggets for extra herby flavor.

•

½ teaspoon chili powder

•

½ teaspoon garlic powder

•

Pinch of salt and black pepper

•

Can also be baked in a 400 degree F

Try sprinkling Bragg Sprinkle

PREPARATION 1.

Preheat an air fryer to 400 degrees F.

2. Cut the cauliflower head into bite sized pieces.

3. In a medium bowl, mix egg and almond milk.

4. In another bowl, mix almond flour, nutritional yeast, cajun seasoning, paprika, chili powder, garlic powder, salt and pepper.

5. Coat cauliflower pieces in the egg mixture, then dry mixture.

6. Air fry for 20-25 minutes. Serve with your favorite dipping sauce.

PG.70

@marzipan.eats

SNACKS

ACV GUMMIES

PREP TIME: 10 MIN COOK TIME: 5 MIN SERVING: 30

INGREDIENTS •

2�3 cup pureed strawberries

•

1�3 cup Bragg Apple Cider Vinegar

•

2 tablespoons honey

•

2 tablespoons vegan gelatin (agar)

PREPARATION 1. Heat a small saucepan over medium low heat and combine strawberry puree, apple cider vinegar and honey while stirring with a whisk.

2. Add vegan gelatin gradually while constantly stirring to avoid any clumps.

3. Once gelatin is combined dissolved, remove from heat.

4. Pour mixture into silicone mold. Place the mold in the refrigerator for 10 minutes followed by 5 minutes in the freezer.

5. Store gummies in the refrigerator in an airtight container.

TIPS •

@cookingwithcoit

If the taste of apple cider vinegar is too strong, cut the amount by half.

•

Using a syringe is helpful when adding mixture to molds.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.71

Drinks

DRINKS

FIRE CIDER

PREP TIME: 20 MIN COOK TIME: -SERVING: 1 QUART

INGREDIENTS •

½ cup freshly peeled and grated

•

½ cup freshly grated horseradish root

•

1 medium onion, chopped

•

10 cloves of garlic, crushed or chopped

•

2 jalapeño peppers, chopped

•

1 lemon, zest and juice

•

2 tablespoons rosemary leaves

•

1 tablespoon turmeric powder (or 2 tablespoons freshly grated turmeric root)

•

¼ teaspoon cayenne powder

•

32 ounces Bragg Apple Cider Vinegar

•

¼ cup raw honey, or to taste

PREPARATION 1. Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder to a quart-sized glass jar.

2. Pour apple cider vinegar in the jar until all of the ingredients are fully covered and the vinegar reaches the top of the jar. Make sure all the ingredients are covered to prevent spoilage.

3. Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.

4. Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks.

Shake the jar a few seconds every day. After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Squeeze out as much of the liquid as possible. Discard solids.

5. Add honey to the liquid and stir until incorporated. Taste and add more honey if desired.

6. Store in a sealed container in the refrigerator or in a cold, dark place. Drink 1-2 tablespoons when needed.

PG.74

@eatingbirdfood

ginger root

DRINKS

SPICY CIDER

PREP TIME: 20 MIN COOK TIME: -SERVING: 1 QUART

INGREDIENTS •

2 tablespoons fresh ginger

•

2 tablespoons fresh turmeric

•

1 lemon

•

1 orange

•

3-5 cinnamon sticks

•

1 tablespoon black peppercorns

•

1 head garlic

•

32 ounces Apple Cider Vinegar

•

Honey or coconut nectar, to taste (optional)

PREPARATION 1. Peel and slice ginger and turmeric.

Slice lemon and orange. Smash and peel garlic.

2. Add all ingredients to a large pitcher or bowl. Pour over apple cider vinegar.

Cover the pitcher or bowl securely (do

@cleanprogram

TIPS •

It is important that the container for the

not use a metal lid, as it can corrode

cider is cleaned thoroughly before use to

from the vinegar).

avoid the growth of bad bacteria during

3. Set the container in a dry, dark area

the fermentation process.

and let it ferment for 2-4 weeks.

4. After the fermentation process is complete, strain the liquid and store in an airtight container in the refrigerator.

A dash of honey or other unrefined sweetener can be added to the mixture before consuming. Take as a shot, dilute in water or juice, or pour over food.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.75

DRINKS

LEMON & ACV TONIC SMOOTHIE

PREP TIME: 5 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

1 cup water

•

2 cups spinach

•

1 apple, cored and quartered

•

1 lemon, juiced and de-seeded

•

1 teaspoon Bragg Apple Cider Vinegar

•

2 teaspoons of coconut nectar or raw honey

PREPARATION 1. Add all ingredients to a blender and blend until smooth and creamy.

@_kimberlysnyder

PG.76

DRINKS

SPICED CIDER LATTE

PREP TIME: 5 MIN COOK TIME: 5 MIN SERVING: 1

INGREDIENTS •

½ cup water

•

¾ cup oat milk

•

1 spiced apple cider tea bag

•

¼ teaspoon cinnamon

•

1 tablespoon maple syrup

•

1 teaspoon Bragg Apple Cider Vinegar

PREPARATION 1. Heat milk and water in a pot.

2. Once hot add the tea bag, cinnamon, maple syrup and apple cider vinegar.

Stir to combine and serve in a mug.

@foodbymaria

BRAGG COMMUNITY COOK BOOK VOL 1

PG.77

DRINKS

SPARKLING ACV TONIC

PREP TIME: 5 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

2 tablespoons Bragg Apple Cider Vinegar

•

2 tablespoons lemon juice

•

1 teaspoon ground ginger

•

¼ teaspoon cinnamon

•

1 dash cayenne

•

1 teaspoon honey (optional)

•

Sparkling water

PREPARATION 1. Combine all ingredients except sparkling water into a cocktail shaker.

2. Tighten the shaker lid and shake well.

3. Pour into glass and top off with sparkling water.

@cookingwithcoit

PG.78

DRINKS

ACV MOCKTAIL

PREP TIME: 5 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

1-2 teaspoons Bragg Apple Cider Vinegar

•

Raw honey, agave, maple syrup or stevia, to taste

•

8 ounces distilled or purified water

PREPARATION 1. Mix apple cider vinegar and honey or other sweetener to taste in a glass.

Dilute with 8 ounces water.

@patriciabragg

BRAGG COMMUNITY COOK BOOK VOL 1

PG.79

Desserts

DESSERTS

OLIVE OIL BROWNIES

PREP TIME: 20 MIN COOK TIME: 25 MIN SERVING: 1 PAN

INGREDIENTS

PREPARATION

•

1 cup all-purpose flour

1. Heat oven to 350 degrees F. Grease an

•

¾ teaspoon salt

8x8-inch square baking pan with a

•

¼ teaspoon baking powder

bit of olive oil.

•

¼ cup cocoa powder

Line with parchment paper, leaving

•

¼ cup boiling water

a 2-inch overhang.

•

¼ cup plus 2 tablespoons

2. In a medium bowl, whisk together flour, salt and baking powder.

Bragg Olive Oil

3. In a large bowl, whisk together cocoa

•

3 ounces melted chocolate

•

1 large egg, room temperature

powder and boiling water until smooth.

•

1 tablespoon vanilla extract

Add the olive oil, melted chocolate, egg

•

½ cup dark brown sugar

and vanilla and whisk until combined.

•

½ cup granulated sugar

•

½ cup chocolate chips

granulated sugar. Fold in flour mixture

•

Flaky sea salt

and chocolate chips.

4. Whisk in dark brown sugar and

Spread mixture evenly into the prepared pan and bake for 20 to 25 minutes or until set.

5. Sprinkle with flaky salt and let cool.

@lepetitchefsb

Cut into 12 squares.

PG.82

DESSERTS

CHOCOLATE CHIP MACADAMIA COOKIES

PREP TIME: 20 MIN COOK TIME: 10 MIN SERVING: 2 DOZEN

INGREDIENTS

PREPARATION

•

2 ¼ cups all-purpose flour

•

1 ½ teaspoons salt

1. Preheat the oven to 375 degrees F.

•

1 teaspoon baking soda

•

¾ cup granulated sugar

•

¾ cup brown sugar

•

¼ cup Bragg Olive Oil

•

1 teaspoon vanilla extract

•

2 eggs, room temperature

•

1-2 tablespoons almond milk

•

1 cup chocolate chips

•

½ cup macadamia nuts

2. Combine the flour, salt and baking soda in a medium bowl and set aside.

3. Combine sugars, olive oil and vanilla in a separate bowl. Beat in the eggs one at a time. Gradually beat in the flour mixture, then add in 1-2 tablespoons almond milk.

4. Stir in the chocolate chips and macadamia nuts.

5. Roll the dough into tablespoon sized balls and place on greased or parchment lined baking sheets spaced about 2 inches apart. Bake for 10-12 minutes or until lightly golden. Allow to cool for a few minutes on the baking sheet, then

@3.bunnies

transfer to a cooling to finish cooling.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.83

DESSERTS

CREAMY MANGO POPSICLES

PREP TIME: 15 MIN COOK TIME: -SERVING: 6

INGREDIENTS •

2 mangos, peeled and cut into chunks

•

2 tablespoons agave syrup

•

2 tablespoons Bragg Apple Cider Vinegar

•

1 cup dairy free vanilla yogurt

PREPARATION 1. Add mango chunks, agave syrup and apple cider vinegar to a blender and blend until smooth.

2. Fill popsicle molds with mango pureé, alternating with the yogurt. Use a popsicle stick to swirl the mango and yogurt together.

3. Once molds are filled, place the stick base on each mold and insert a popsicle stick into each mold. Freeze for at least 6 hours.

PG.84

@cookingwithcoit

DESSERTS

BRAGG COMMUNITY COOK BOOK VOL 1

PG.85

DESSERTS

ACV PIE CRUST

PREP TIME: 20 MIN COOK TIME: -SERVING: 1

INGREDIENTS •

1 3�4 cups plus 2 tablespoons all-purpose flour

•

2 tablespoons cornstarch

•

1 teaspoon salt

•

2 tablespoons sugar

•

12 tablespoons cold unsalted butter, cubed

•

1�4 cup ice water, plus more as needed

•

1 teaspoon Bragg Apple Cider Vinegar

PREPARATION 1. In the bowl of a food processor combine the flour, cornstarch, salt, and sugar.

2. Add the butter cubes and pulse until a coarse meal forms. Slowly add in the cold water and apple cider vinegar and pulse just until a rough dough forms. The mixture should hold

@lepetitchefsb

together when pinched. If the mixture is too dry and doesn’t hold together when pinched, add in more ice water, one teaspoon at a time, until the dough comes together.

3. Dump the dough out onto a lightly floured work surface. Gently knead the dough into a ball and form it into a disc. Wrap the dough in plastic wrap and chill for a minimum of 1 hour before use.

4. Remove from the refrigerator about 10 minutes prior to rolling to soften slightly.

5. Roll out dough and bake the crust according to recipe instructions.

PG.86

TIPS •

Make sure the butter and water are as cold as possible. It helps to store them in the freezer for a few minutes just before using.

DESSERTS

GRAIN FREE PUMPKIN BREAD

PREP TIME: 15 MIN COOK TIME: 30 MIN SERVING: 2 LOAVES

INGREDIENTS •

1 cup pumpkin puree

•

½ cup maple syrup

•

¼ cup melted coconut oil

•

2 eggs

•

¼ cup coconut milk or almond milk

•

1 tablespoon vanilla extract

•

1 teaspoon Bragg Apple Cider Vinegar

•

2 cups almond flour

•

1 tablespoon cinnamon

•

1 teaspoon ground ginger

•

1 teaspoon nutmeg

•

1 teaspoon baking soda

•

½ teaspoon salt

PREPARATION 1. Preheat the oven 350 degrees F. 2. Whisk together pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar in a large mixing bowl.

3. Slowly stir in almond flour, cinnamon,

@sweetlaurelbakery

ginger, nutmeg, baking soda and salt, mixing until just combined.

4. Pour batter into two greased loaf pans.

Bake for 30-40 minutes or until a toothpick inserted into the bread comes out clean. Cool completely

TIPS •

Try folding ½ cup pumpkin seeds, walnuts or chocolate chips into the batter and on top before baking

before removing from pans.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.87

@lepetitchefsb

DESSERTS

PG.88

DESSERTS

CHOCOLATE OLIVE OIL CUPCAKES

PREP TIME: 40 MIN COOK TIME: 20 MIN SERVING: 1 DOZEN

INGREDIENTS For t he cupcak es :

a vegan buttermilk.

3. Meanwhile, whisk together the flour,

•

1�2 cup unsweetened almond milk

•

2 teaspoons Bragg Apple Cider Vinegar

sugar, cocoa powder, baking powder,

•

3�4 cup all purpose flour

baking soda and salt in a large bowl.

•

3�4 cup sugar

•

1�2 cup cocoa powder

vegan buttermilk mixture. Stir with a

•

1 teaspoon baking powder

wooden spoon or spatula until smooth

•

1�2 teaspoon baking soda

and well combined.

•

1�2 teaspoon salt

•

1�3 cup Bragg Organic Olive Oil

(they should be about half full). Bake for

•

1�3 cup unsweetened applesauce

18-20 minutes, or until a toothpick

•

2 teaspoons vanilla extract

inserted comes out clean.

For t he choc olat e f r os t i ng : •

1 cup vegan butter, room

•

temperature

•

3�4 cup cocoa powder, sifted

•

3 1�2 cups powdered sugar, sifted

•

¼ teaspoon salt

•

2 teaspoons vanilla extract

•

3 tablespoons unsweetened almond milk

PREPARATION 1. Preheat the oven to 350 degrees and line a 12-cup muffin pan with paper liners.

2. Combine almond milk and apple cider vinegar in a small bowl. Let sit for about 5 minutes until curdled to form BRAGG COMMUNITY COOK BOOK VOL 1

4. Add olive oil, applesauce, vanilla and the

5. Divide batter evenly among muffin cups

6. Cool completely before frosting. While the cupcakes are baking, make the frosting. Using a hand mixer or stand mixer with the whisk attachment, beat the butter on medium speed for about 2 minutes, until creamy.

7. Add the sifted cocoa powder and powdered sugar, salt, vanilla and almond milk. Beat on low speed for 30 seconds, then speed up to high and beat until fluffy, about 2-3 minutes.

8. If the frosting is too thick, add milk 1 tablespoon at a time. If too thin, add an additional 1�4 cup powdered sugar until the desired consistency is reached.

9. Frost cooled cupcakes as desired.

PG.89

DESSERTS

RED VELVET COOKIES

PREP TIME: 30 MIN COOK TIME: 12 MIN SERVING: 1 DOZEN

INGREDIENTS For t he c ook i es :

4. In two parts slowly beat in the flour

•

1 ½ cups all-purpose flour

mixture. In a small bowl, add the

•

1�3 cup unsweetened cocoa powder

baking soda and apple cider vinegar

•

1 ½ teaspoons baking powder

(mixture will bubble). Immediately add

•

½ teaspoon salt

the mixture to the bowl and mix until

•

½ cup unsalted butter, room temperature

combined.

•

1 cup granulated sugar

5. Chill the dough for at least 2 hours.

•

2 eggs, room temperature

6. Meanwhile, mix cream cheese and

•

2 teaspoons red food coloring

¼ cup of powdered sugar in a bowl.

•

1 teaspoon vanilla extract

Scoop cream cheese mixture into twelve

•

¼ teaspoon baking soda

teaspoon sized balls. Set on a plate and

•

1 teaspoon Bragg Apple Cider Vinegar

freeze for at least 30 minutes.

•

½ cup powdered sugar

For t he f i l l i ng : •

4 ounces cream cheese

•

¼ cup powdered sugar

7. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Place ½ cup powdered sugar into a shallow bowl.

8. Scoop out a rounded tablespoon of

PREPARATION

dough and form into a ball. Make an

1. Whisk together the flour, cocoa powder,

and place a cream cheese

baking powder and salt in a bowl and set aside.

2. In a separate bowl or a stand mixer bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes, on medium-high speed.

3. Mix in the eggs, one at a time, mixing each until just combined. Add the red food coloring and vanilla extract.

Beat until combined.

PG.90

imprint in the center with your thumb ball in the center. Close the hole with more cookie dough. Roll the dough in the powdered sugar, coating evenly.

Place cookie balls on the prepared sheet, two inches apart.

9. Bake for 12-14 minutes, until edges are lightly browned. Remove from the oven and let cool.

@danasbakery

DESSERTS

BRAGG COMMUNITY COOK BOOK VOL 1

PG.91

@littlehouseconfections

DESSERTS

PG.92

DESSERTS

OLIVE OIL CAKE

PREP TIME: 20 MIN COOK TIME: 25 MIN SERVING: 8

INGREDIENTS

PREPARATION

•

1. Preheat the oven to 350 degrees F.

1 ¼ cups all-purpose flour, plus more for greasing the pan

Grease and flour a 9-inch round cake pan.

•

¾ cup sugar

•

2 eggs

a medium bowl with a hand mixer on

•

1�3 cup Bragg Olive Oil

medium speed until blended and light.

•

1 teaspoon vanilla extract

Drizzle in the olive oil and vanilla and mix

•

Juice and zest of 1 orange (about 3

until light and smooth. Add the orange

tablespoons juice, 1 tablespoon zest)

juice and zest and mix well.

2. Beat together the sugar and eggs in

•

1 teaspoon baking powder

•

½ teaspoon baking soda

baking soda and salt in another medium

•

½ teaspoon salt

bowl. Add the flour mixture half at a time

•

Powdered sugar, for dusting

to the wet ingredients and mix on low just

3. Sift together the flour, baking powder,

to incorporate.

4. Pour batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for at least 15 minutes, then dust with powdered sugar.

BRAGG COMMUNITY COOK BOOK VOL 1

PG.93

Thank You!

We want to thank our community and Bragg fans for the continued support and for always inspiring us here at Bragg. We hope you enjoyed this book as much as we enjoyed making it.

We hope to create more in the future.

To be featured please send your recipes and images to recipes@bragg.com.

SANTA BARBARA, CALIFORNIA